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Italian Cream Cheese and Ricotta Cheesecake
November 17, 2008

This is MY grandmother's recipe, too! I was just handed this recipe from my mother, who decided of the five of her daughters, I was the only one qualified to get my grandmother's recipe book! Awesome cheesecake - but I leave it in the oven for 3 hours (don't even open it!) after it's cooked, then leave on the counter for another two hours, then chill it. And, to avoid a split top, bake the cheesecake inside of a shallow pan with about an inch of water. Keeps the cake moist and it won't crack!